Sometimes, all you have to do to mix up your dinner routine is to pair a simple main, such as roast chicken or fish, with a new side dish. This spiced green bean and carrot saute is just the ticket. The dish requires a bit of chopping, but you can do that ahead of time, or solicit help from your kids with the green beans, which are easy to cut, while you work on the carrots. Don”t leave out the lemon juice. That last-minute addition of acid perks up all the flavors.

For a great meatless Monday supper, serve it with brown rice and a salad — or pair it with dal, rice and store-bought naan for an Indian-inspired meal.

Leftovers are great cold or at room temperature for lunch or as an add-in to a simple green salad.

1. In saute pan set over medium-high, heat about 2 tablespoons oil. When pan is hot, crush cumin seeds in your hands to release their aroma, then add them to the pan; they should sizzle as they hit the pan. Toast the cumin seeds until they turn a shade darker and become aromatic, being careful not to burn them.

3. Push beans to the side, exposing a small area in the center of the pan. Drizzle a very small amount of oil into the center of the pan; add chile powder, coriander and turmeric and fry the spices for 30 seconds, or until they become aromatic. Stir the spices into the vegetables until well combined, then sprinkle with brown sugar. cover and continue to cook 5 to 6 minutes more, until vegetables are tender.